Description

Delight in these indulgent Red Velvet Pancakes featuring a rich cocoa flavor, vibrant red color, and a velvety cream cheese glaze. Perfectly tender and fluffy, complemented by the tang of buttermilk and sour cream, these pancakes are a luxurious breakfast or brunch treat that can be topped with fresh strawberries, white chocolate shavings, and a dusting of powdered sugar for an elegant finish.

Ingredients

Scale

Pancake Base

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon espresso powder
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Components

1 3/4 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon gel red food coloring
1/4 teaspoon pink food coloring
1 tablespoon sour cream
1 teaspoon white vinegar
1/4 teaspoon almond extract

Cream Cheese Glaze

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Cooking Elements

Butter for griddle greasing
Cooking spray as needed

Toppings & Garnishes

Fresh strawberries, sliced
White chocolate shavings
Powdered sugar for dusting
Whipped cream for serving
Red velvet cake crumbs
Heart-shaped sprinkles
Edible pearls (optional)

Alternative Syrup

1/2 cup maple syrup
2 tablespoons cream cheese
1 tablespoon vanilla extract

Equipment

Large griddle or skillet
Wire whisk for mixing
Large mixing bowls
Ladle for portioning
Squeeze bottles for glaze
Offset spatula for spreading

Instructions

Prepare Cream Cheese Glaze: Beat softened cream cheese and butter together until completely smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in milk and vanilla extract until the glaze reaches a pourable consistency. Set aside while you prepare the batter.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, espresso powder, both sugars, baking powder, baking soda, salt, and cornstarch until well combined.
Combine Wet Ingredients: In a separate bowl, whisk together buttermilk and eggs thoroughly. Add melted butter, vanilla extract, almond extract, sour cream, and white vinegar; mix well. Stir in red food coloring and gel red and pink food coloring until you achieve the desired vibrant red color.
Make Pancake Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. It’s important not to overmix; some lumps are okay to retain a tender pancake texture. Let the batter rest for 5 minutes while heating the griddle.
Heat and Grease Griddle: Heat your griddle or large skillet over medium heat and grease with butter or cooking spray. Sprinkle a few drops of water on the surface; the water should sizzle and evaporate immediately to indicate the griddle is ready.
Cook Pancakes: Using a ladle, pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set. Flip carefully and cook for an additional 1-2 minutes until cooked through and slightly browned.
Keep Pancakes Warm: Transfer cooked pancakes to a warm plate and cover loosely to retain heat. Repeat the cooking process with the remaining batter, adding butter to the griddle as needed.
Prepare Maple Cream Cheese Syrup (Optional): Warm maple syrup gently in a saucepan, whisk in cream cheese until smooth, then stir in vanilla extract for added flavor.
Assemble and Serve: Arrange pancakes in stacks of 2-3 on serving plates. Generously drizzle cream cheese glaze over the warm pancakes. Top with fresh strawberry slices and white chocolate shavings, dust lightly with powdered sugar, and add whipped cream if desired.
Final Touches: Garnish with red velvet cake crumbs, heart-shaped sprinkles, and edible pearls if you like. Serve immediately while warm, providing extra glaze and syrup on the side for guests.

Notes

Do not overmix the batter; lumps help create a tender texture.
Letting the batter rest improves pancake fluffiness.
Adjust red food coloring for your preferred shade of red.
Use a medium heat to avoid burning the pancakes while ensuring they cook through.
The espresso powder enhances chocolate flavor without making the pancakes taste like coffee.
For a dairy-free adaptation, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese.
Maple cream cheese syrup adds a delicious alternative to the glaze, offering a sweet and tangy flavor twist.
Keep pancakes covered and warm in a low oven if not serving immediately.
Fresh berries or other fruits can be substituted based on preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Griddle Cooking
Cuisine: American

Nutrition

Serving Size: 3 pancakes with glaze
Calories: 390
Sugar: 22g
Sodium: 320mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 47g
Fiber: 3g
Protein: 7g
Cholesterol: 85mg

Keywords: red velvet pancakes, cream cheese glaze, cocoa pancakes, breakfast recipes, brunch ideas, colorful pancakes, fluffy pancakes, sweet breakfast